We’re going to start with an aside. A friend of mine moved my posts from my previous blog to this one! So, if some things look a little funny, that would be why! Bear with me as I refit them all to this blog!
On to the recipe part of the post!
Two things you’ve heard me speak of before:
- Blueberry picking
- Joy the Baker
These two things will collide in this post, in the form of Blueberry Lemon Pie.
We went blueberry picking at a local winery the last week of August, and again early September. It was gorgeous. The colours of the berries! Deep blues, almost violet, bright purple, all mingled in with bright green leaves, dew, and sunshine. I find picking berries is so relaxing. I completely lose track of time. (I almost lose track of my kids…) There’s just something about being outside, in God’s beautiful creation, really appreciating the things that He has put around us.
All of that to say, I ended up with a butt-ton of blueberries.
Like, a lot.
And I wanted to make a pie.
Enter: Joy the Baker.
She has two cookbooks out, both of which I own (of course!). She was one of the first bloggers that I really started to follow, around 5 years ago. She is inspirational in the kitchen, has an amazing writing style, she’s witty and down to earth. Her photography has become increasingly more beautiful and creative. All in all, I think she’s pretty awesome.
In book #2, called, Homemade Decadence, she has a recipe for a Blueberry Lemon pie. This is the pie we’re going to make today. Or basically. There are a few differences, but it’s mostly Joy’s pie. (If you want to, check out her first book – also awesome!)
Blueberry and lemon pie, with a scoop of ice cream on top. What better way to say goodbye to summer and bonjour to fall? (Because seriously, who really stops eating blueberries or ice cream when fall begins? If you do, you
must be a crazy person have an insane amount of self control.)
This pie crust recipe is my go-to. I normally only make half of it, as I usually only make single-crusted pies. But it works great either way!
- 2 cups flour
- 1 tsp salt
- 2/3 + 2 Tbsp shortening
- 5-6 Tbsp cold water
- 4 cups blueberries, fresh or frozen (frozen will give you a bit longer bake time)
- 1 cup sugar
- 2/3 cup flour
- 3 Tbsp lemon juice
- 1/2 tsp salt
- 1 large egg, for egg wash
- Toss dry ingredients together. Cut in shortening with a pastry cutter, your fingers, or two knives. Add water, and mix together lightly (over-mixing will result in a tough crust).
- Roll out and use! (Or eat as is?)
- Preheat oven to 400F
- Throw those blueberries into the prepared pie shell. Sprinkle with lemon juice. Shake sugar, flour, and salt over the top.
- Cover with crust, crimp together, and cut vents into the top. Beat egg with 2 tsp water, and brush onto the crust, and sprinkle with some extra sugar.
- Bake for 30 minutes, and then reduce temperature to 375F. Bake for another 25-30 minutes, or until the crust is brown, and the blueberries are a-bubblin'. Feel free to cover with aluminum foil if the crust is getting too dark, too fast.
- Let cool for at least an hour. If you don't want blueberry soup in pastry, it's best to refrigerate overnight, before serving*
- *i.e.: This is the best way to determine you won't be serving blueberry soup. Warm blueberries make for soup. There's no way around it.
Also! Let me know if you make anything! Snap a picture and tag me on Facebook (@Whisks and Wooden Spoons) or on Instagram (@whisksandwooden or #whisksandwoodenspoons).
PS – You may see a bit different kind of post from me in the next while. I’ve got some different things floating around in my brain.
PPS – Would anyone be interested in seeing a “How to make cheese” post? Hubby has a zillion cool hobbies up his sleeve, thought I may share them. Comments?
PPS – And more PIE:
Hey hey! This month is flying by! It’s insane! Tomorrow commences fall (I’ve got leggings in mind, unless it’s too warm). Cael has been counting down to fall. He says that he’s SO excited. Too funny. Every time he sees a coloured leaf, he points and shouts. (Is he really my son? What about summer?!) I’m a lover of fall. Really and truly. I’m excited for hot chocolate-filled evenings, cozy sweaters, and new socks. (I really need to buy new socks, somebody remind me, eh?) But I am also super sad to say goodbye to such a great, summer. Fun with the kiddos outside, shorts, sandals, sunshine for DAYYSS, beach days, you get my drift.
Anyhow, I digress.
Week #2 of homeschool is going fairly more smooth, thus far, than week #1. Thankfully. I was talking to another homeschooling mom this weekend, and she said she had a second ‘first’ day of school last week, because the actual first day was so crazy. It’s so nice to have other real moms around who are honest with you. Any other homeschool mom’s out there, how do you schedule the school part into your day? I’d love to hear how you work it out, especially with other littles, making meals, getting outside time, and cleaning time in. Fill me in!
On to the lists! Moving into more fall-styled fashion, soup (I love me some good soup!), and other odds and sods. Enjoy!
- I made this soup this week! It was A-MAZING. Think burrito, soup-style.
- Also made these scones, but with my blueberry lavender curd, instead of the lemon curd.
- This sweater – so great! It comes in an olive shade too.
- How about this dress, with these shoes? (I love a pop of random colour!)
- For you crafty ones, this is the sweetest baby quilt! I might try my hand at it (if I ever find time and motivation – both are so elusive…)
- I’m in the market for a new wallet. Mine is completely dilapidated. This, this, and this look like pretty decent options.
- I love Madison’s honesty in this post. It’s right where I’m at most days. She’s got some great recommendations at the bottom.
**Cael’s first day of school
**Blueberry scones! So yummy. Recipe inked in #2.
Linked up on Lil Luna.
No-churn ice cream take two!
(PS – There’s a slight overload of pictures here. Between Jordan and I, we took a zillion…)
So, if you tried my last ice cream recipe (which was also NO-CHURN/NO-MACHINE, and also GINGER), then you’ve discovered that ice cream made at home with no machine (and all the love) is absolutely, positively the best thing. EVER. At least, when it comes to cold, creamy, yummy things.
It’s SO creamy!
Wait, did I mention that it’s super creamy? Because it is. And it is the easiest thing to make. This recipe is going to be a two-part one, because there is super smooth, zingy, floral, and sweet Blueberry Lavender Curd swirled in. So we’ll start off with the curd, and move on to the really easy ice cream part.
The curd is actually pretty dang easy. I was inspired by Joy the Baker (who isn’t?), who made Lemon Poppy Seed Crepes with Blueberry Curd last week. How freaking creative can you get? I thought I’d continue in that trend, and add some lavender. Lavender adds a whole new dimension to it. When it gets mixed into the ice cream – WOWZERS! It is pretty darn great. I know some people will kick this lavender thing before they even try it. And that’s alright. Blueberry curd ice cream is great too, I’m sure. But you should really try it before you say, “Eww, gross! Flowers in my ice cream?!” Because that’s just wrong. Try new things. It’s fun.
On to the ice cream! It’s the same base as our ginger ice cream, so we basically whip it up the same way, but swirl in some curd. After it’s done freezing… if you can restrain yourself from just eating the softer-whipped cream-before-it’s-frozen-wow-I-couldn’t-stop-eating-it, then you can gush about how awesome it is. Eat it on blueberry pie. Or by itself. In a cone. I would I could in a cone. I would I could in a dish. I would I could spend way too much time reading Dr. Seuss(?!).
So. I really hope you try this out. The curd makes about 2.5-3 cups, so you’ll have some leftover. Eat it on your pancakes! Or make some scones. Add whipped cream. Heck, add this ice cream to your curd and pancakes, AND whipped cream. This is sounding like a decadent weekend brunch. Let’s do it. Anyone? Who’s up for pancakes with curd, ice cream, and whipped cream? This weekend coming?
- 2 cups fresh blueberries
- 1/2 cup fresh or bottled lemon juice
- 3 egg yolks
- 1 whole egg
- 2/3 cup sugar
- 4 tablespoons unsalted butter, cut into small cubes
- 1 tsp culinary lavender
- 2 cups whipping cream
- 1 can sweetened condensed milk
- 1/2 tsp vanilla
- Definitely make the curd ahead of time. (Think - the night before you're hoping to make ice cream) In a small pot, stir together the blueberries and lemon juice, cover, and place over medium heat. Cook for about 5 minutes. It should be bubbling. Pour the blueberries through a strainer, and squish them with a spoon. Get as much juice out of them as you can. Pour the puree back into the pot and let cool.
- In a small bowl, whisk together the egg yolks and egg. Slowly add in sugar and whisk until combined. Add this to the blueberries in the pot, and continue whisking for about 1 minutes, until creamy. Place over medium heat again, whisking constantly, until the curd gets thick and can coat the back of a wooden spoon. This should take around 10 minutes. Take the pot from off of the heat, and whisk in the butter, two cubes at a time. Add lavender, and let sit for about ten minutes.
- Give a stir, strain into jars, and cover. Refrigerate for at least one hour (I found mine set to a good ice cream swirling thickness after 2-3 hours).
- In a large bowl, whip the cream to stiff peaks. Fold in sweetened condensed milk, and vanilla.
- Pour into a 9x9 or loaf pan. Dollop your blueberry curd (I used about 1 cup of the curd), and swirl well with a butter-knife.
- Cover and freeze, for at least 6 hours, or overnight.
- **You can see stiff peaks of whipped cream in the first photo
- **Note the swirling job in the second photo
- **The curd recipe makes about 2.5 cups. Keep the extra in the fridge and do exciting things with it! (It's great on blueberry scones!)
I know I sound like a broken record – but I’m honestly amazed that I’ve been posting consistently! We are on week 6 of these lists; AND THEY’RE CONSECUTIVE WEEKS! Like, what in the world is going on? Pretty great, from my point of view.
This week, like every other for the past few months, has been pretty busy. I’m just trying to keep up. We’ve had dentist appointments, turned extractions. We’ve had dinners and desserts with friends & family. We started school. (Welcome to the rest of our lives!) Anyhow. I knew September would be busy, but the naive part of me thought it might slow down a touch. That naive part is generally wrong. W. R. O. N. G.
As much as it’s crazy, I’m loving the continuation of some summer heat, and spending time in the outdoors.
On to the list!
We be laughing, stylin’, slowly reintroducing Fall to my vocabulary, and [trying to] think in this week of lists.
(Also. Next post = Either cakes or ice cream. Just to get you excited and all.)
- This post my hubby found on 9gag HAD ME IN TEARS LAUGHING. It was an I-can’t breathe-I’m-laughing-so-hard kind of laugh. If you’re not a mom, you might not think it’s funny. But truth is, I can relate to most of these posts. They are hilarious. (I’m laughing just thinking about it…)
- I’m just not going to let it die with these tunics. Elbow patches all the way! Here, and here.
- Let’s keep the no-churn ice cream flavours rolling with Sweet Potato, Pumpkin (with vanilla oreos – WHAT!?), not to mention Blueberry Cheesecake (!!!!), and my own super yummy Ginger!
- Beautiful Autumn Dress!
- I absolutely adore calligraphy, pens, and writing styles. There are so many cool things you can do/everyone has such beautiful handwriting! Shutterbean – her writing is immaculate. Not to mention this Huffpost article on penmanship – so many pretty styles.
- I’ve started homeschooling this week, and we’ve just begun to read Winnie-the-Pooh, by A. A. Milne. I’m really enjoying how it’s written. I’ve never read it before. I’m hoping the kiddos are enjoying as much as I am. I’d highly suggest reading it!
This is the story of a wedding cake.
Those wedding pictures you saw in the last post… well, my mother catered the dessert at that wedding. And I was volun-told to make the centerpiece cake. You see, the bride didn’t really want a huge cake, but a dessert table, with multiple gorgeous (and amazingly yummy) cakes, and other sweets. But she wanted a centerpiece cake that she could put her adorable pine cone toppers on. (Super cute idea!) In come me, not entirely knowing what I’m doing. It was a tie between a textured cake, and a naked cake. Most of the brainstorming pictures I’d been shown had a naked cake on the dessert table, so I went with that.
For this cake, I made 6 layers of my grandmother’s famous birthday cake recipe. It’s always a hit. It’s right in between being a pound cake, and white cake. Six layers. I think I made 1.5 x the recipe twice. (Because I only had three pans, I had to do it two times. Once the night before, once the morning of.
The frosting was also my grandmother’s, but instead of only using shortening, I mixed it with butter. It makes for a less sturdy shortening buttercream, but a really creamy more sturdy butter buttercream. Does that make sense? I piped frosting around each layer, and filled each a little differently. Some just had plain frosting, some raspberry jam, and some raspberry frosting. I was just running with it.
(Did I mention that I was putting it together in between the ceremony and the reception? Crazy, I know. I wanted it to be as fresh as possible, and have zero chance of some kid or cat either knocking it over or eating the frosting off of it. While also trying to wrangle three kids? It was a pretty insane day.)
Anyhow. It came together pretty well. Then I came to the frosting the outside part. Or the not frosting part. So weird not lathering that frosting on. I love me some frosting! Anyhow. I piped some extra on between each layer, and smeared it here and there, and then put a decent layer on the top. Decorated with a few fresh flowers, and voila!
The hardest part was transporting a six-layer cake, on a stand, over super bumpy roads to the reception location. Have you ever lifted a six-layer cake? They are freaking heavy! My wrists were about to give out when we [finally] arrived.
The dessert table looked divine. I had also made a few flour-less chocolate cakes for the gluten-free attendees, which turned out pretty great (if you ask me). 🙂
Overall, it was pretty great. Beautiful wedding, beautiful bride, wonderful company, delicious food, scrumptious desserts, and a contra-dance to end it off! A really super, wonderful night.
Shared on What’s Cooking Wednesday on Buns in My Oven
Another month – so many more pictures. I had the camera out quite a bit this month. Not for long shoots, but just to catch random day-to-day occurrences. I know this sounds depressing, but I keep thinking that these kids won’t be small, cute, and funny for very long. (And thank goodness for that from a discipline/parenting point of view. Whoever thought it would be easy to raise good kids? It’s tough.) Anyhow. I try to get pictures when they’re being them. Which means they’re not always the best ‘styled’ pictures. But they’re my kids. You know?
We had a super busy month. It just kept getting busier, trying to stuff as much as we could (mostly as much as I could) into getting the most out of the warm summer season. I’m still trying to squeeze summer things in.
We did ALL. The. Things.
We hung out at church camp on and off for two weeks, had beach picnics, playground dates, made lots of food, decorated a few cakes, jumped on the trampoline forever and a day, went to a wedding. It seemed like we were gone every evening. Which was fantastic. Part of me is happy it’s coming to a more scheduled end. The rest of me is screaming, and bucking at the idea of having an organized anything.
I think I’ve mentioned before, we are starting to homeschool Cael this fall, starting next week. So the scheduling is starting to become real. He’s super pumped, and I’m excited and nervous. But I think it’ll be good. They scary part is trying to school with two littles. And the fact that his education is in my hands. I’ll update on how that’s going…
So, this is the final hurrah to August. Not to summer. We still have a few weeks left of that. Get it straight, eh? I’ll do a last hurrah to summer next month. 😉 And a welcome dance to leggings and long sleeved shirts. And lattes. (Though, who in their right mind really gives those up over summer? NOT ME!)
**Jude decided he wanted hot cocoa in the middle of August. I’m down with cocoa any time of the year. He had the best hot cocoa mustache going on.
**We had to take some chill time – movie and popcorn time!
**My handsome (but grumpy-looking/he doesn’t like pictures) hubby and I at a beautiful wedding.
**The whole fam-jam at the wedding. Briar and Jude were flower girl/ring bearer, respectively.
**Cael – how he’s starting school is beyond me. My handsome oldest dude.
Can somebody please tell me that August is still here? September, how are have you already arrived? Do you know that saying that time goes faster as you get older? Because you should definitely heed it. It’s true. To the nth degree.
Sweet summer is passing us by. The bright coloured flowers are being replaced with golden rod and baby’s breath. Fall colours are starting to burst out here and there. Don’t get me wrong, I love fall. It’s a great time. But as I’ve said time and again – I love me some summer more than the rest. That sun beating down on my skin, making me roast, it’s such a great feeling. Sun-kissed kids running around. That’s what it’s all about. I’m determined that pants will not be constraining these legs until Autumn is official. Dresses and shorts – bare legs – cold or not, until fall comes. (I may have a stubborn streak in there somewhere.)
Fall or not, this is zucchini season! Everyone around here who has a garden (not yours truly… we slacked off on that this year) has a BUNCH of zucchinis. We’ve been blessed with a few, so I’ve made zucchini bread, had curry with zucchini, I have zucchini lasagna on the menu this week, AND I made these muffins! I think these may well blow your mind if you like peanut butter. And breakfast. Or muffins for supper. Or zucchini. If you like any of these things, you’ll like these muffins.
We’re just going to go right ahead and assume that the zucchini in these muffins cancels out all the other things and makes them healthy. Okay? Deal.
Because a healthy streusel-topped, peanut butter stuffed muffin just does NOT exist. Let’s be real. Some mornings we don’t want healthy. We need sweet. (Or am I alone on that?) Pour me a big cup of coffee. Let me have that peanut butter and streusel, please! Perfect Saturday morning. Or any morning, for that matter!
- 1 cup shredded zucchini
- 2 cups flour
- 2 tsp baking powder
- pinch salt
- 1/2 cup sour cream
- 1/2 cup margarine, softened
- 1/4 cup milk
- 2 eggs
- 1 tsp vanilla
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup flour
- 1/2 tsp cinnamon
- 1/3 cup brown sugar
- 3 Tbsp butter
- 1/2 cup peanut butter
- 1/4 cup icing sugar
- 2 Tbsp peanut butter, melted
- Preheat the oven to 350F. Put muffin liners in muffin tins.
- For the muffins, mix together margarine, and sugars until combined. Add vanilla, and eggs. Followed by sour cream.
- Stir in flour, baking powder, and salt, alternately with milk.
- Add in that zucchini, and stir until it's all combined.
- For the streusel, mix all ingredients together until you have a decent crumb.
- For the peanut butter filling, mix together. It'll be thick, but that's good!
- Add about a [slightly heaping] tablespoon of muffin batter to each muffin cup. Scoop a dollop of peanut butter mixture onto each base of batter. Top with another [slightly heaping] tablespoon of batter. It should look pretty full. That's okay.
- Top with streusel and throw them in the oven for between 20-25 minutes. They'll start to brown, and will be set in the middle.
- As soon as you take them out of the oven, drizzle with the melted peanut butter. Let set in their tins for 5 minutes or so, and place on a rack to cool.